Beets and Gorgonzola Salad

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, beets and gorgonzola salad. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Beets and Gorgonzola Salad is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Beets and Gorgonzola Salad is something that I’ve loved my whole life. They are nice and they look fantastic.

Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Sprinkle with Gorgonzola cheese and toasted walnuts and serve. In your serving bowl add the honey, the mustard, the orange zest and juice, and whisk well.

To get started with this recipe, we have to prepare a few components. You can have beets and gorgonzola salad using 7 ingredients and 1 steps. Here is how you cook it.

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The ingredients needed to make Beets and Gorgonzola Salad:
  1. Get 1 pack Arugula
  2. Get 1 cut Lettuce, cut or shredded
  3. Make ready 1⁄2 cup Roasted cashew nut
  4. Make ready 1⁄2 cup Dried cranberries
  5. Get 1 medium Beet root, boiled and chopped
  6. Take Gorgonzola or goat cheese
  7. Take Pomegranate

Or if you're simply looking for a healthy chicken dinner, you'll find that, too. Combine mixed greens, sliced green onions and beets in a large bowl. Pour dressing over and toss to coat. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.

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Steps to make Beets and Gorgonzola Salad:
  1. Toss all ingredients together and serve with a simple vinaigrette dressing. Enjoy.

Pour dressing over and toss to coat. Sprinkle with Gorgonzola cheese and toasted walnuts and serve. Wash beets, leaving wet, and wrap individually in foil. This beautiful fall salad features thinly sliced raw beets, large chunks of creamy gorgonzola cheese and toasted pecans. The sweetness of the maple dressing balances the bitterness of the radicchio and escarole, both members of the chicory family.

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